Kefalonian meat pie

Kefalonian meat pie

Monday, June 2, 2014

Ingredients - 500g lean lamb cut in to dice-six pieces. 100ml olive oil. 1 onion, grated. 2 garlic cloves, crushed. 2 small carrots finely sliced. 1 tbsp tomato paste. 150ml white wine. 20ml water (added just before cooking the pie). Half tsp ground nutmeg. 1 heaped tbsp fresh parsley finely chopped. 1 heaped tbsp fresh dill, finely chopped. Salt and black pepper. 100g quick cook rice. Pastry. 250g plain flour. Half tsp salt. Half tbsp sugar. 40 ml olive oil. 40 ml white wine.

Instructions - Pre-heat the oven to 180 degrees. Heat the olive oil in a large pan, brown the meat and soften the carrot and the onion. Dissolve the tomato paste in the white wine. Add the garlic, wine, tomato paste, parsley, dill and salt and pepper and mix together well. Remove from the heat. To prepare the pastry, mix together the flour, salt and sugar. Make a hole in the centre and pour in the oil, white wine and half of the water. Mix together to make a pliable dough, adding more water as needed. Knead well together. Grease a round 20cm cake tin. Line the tin with about two-thirds of the pastry (enough to line the tin and overhang the rim), then roll out the remainder to fit the top of the tin. Place the meat mixture in the tin and scatter the rice over the top to prevent the rice from sinking. Cover the pie with the pastry lid and fold over the edges. Curl the two pieces firmly together and make slits in the centre.Place the cake tin in a roasting tin and bake for 1 hour until the crust is golden brown. Leave to settle a short while before serving with peas or okra.